VOLUME 31 LOSE IT! 79PORK SCHNITZEL
SERVES 4
4 boneless pork loin chops, trimmed
(approximately 100g each)
50g coconut flour
Himalayan salt and black pepper
2 eggs, beaten
80g desiccated coconut
50g Gruyère cheese, finely grated
30g almonds, finely chopped
grated zest of ½ a lemon
¼ tsp English mustard powder
ghee for frying
FOR THE TOPPING
1 tbsp ghee
1 tbsp capers, drained
2g parsley
¼ red onion, chopped
coleslaw to serve
- Place the pork between 2 pieces of cling wrap or muslin
cloth and pound until flat. Set aside. - Season the coconut flour and place in a shallow bowl,
pour the eggs into a second bowl and the desiccated
coconut, cheese, almonds, lemon zest and mustard powder,
seasoned and stirred to combine, in another plate. - Dust each schnitzel with coconut flour, then dip into egg
and then into the coconut mixture until completely covered. - Heat the ghee in a frying pan and fry the schnitzels on
both sides until golden and cooked through. - For the topping: Heat the ghee in a small pan, add the
capers and fry until crispy. - To serve: Serve the schnitzels warm, topped with capers,
parsley and onions. Serve with coleslaw.
RATATOUILLE
SERVES 42 tbsp coconut oil
3 cloves garlic, chopped
1 red onion, chopped
250g courgette, sliced
1 eggplant, finely chopped
1 red pepper, sliced
2 tbsp tomato paste
1 x 400g tin tomatoes
150g cherry tomatoes
2 bay leaves
50g basil pesto to garnish
2g basil- Heat the coconut oil in a deep
heavy-based pot. Add the chopped
garlic and onion and sauté until
golden. - Toss in the courgettes, eggplant
and pepper slices and cook for an
additional 10 minutes, stirring. - Add the tomato paste, cook for
a minute, stirring, and then add the
tomatoes and bay leaves. Cook for
45 minutes over a gentle heat. - To serve: Serve hot, topped
with basil pesto and fresh basil
leaves.
KEEP ON TRACK per serving
FAT 36G CARBS 12G PROTEIN 33GKEEP ON TRACK per serving
FAT 12G CARBS 22G PROTEIN 6G4
Ratatouille
A FRENCH FAVOURITE